Blueberry Muffins PrintBlueberry Muffins Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes 12 regular size muffins OR 48 mini muffinsServing Size: 1 Bursting with blueberries, these muffins have been tested on adults and kids and I have yet to find anyone who doesn't love them. Enjoy and share them with your special loved ones!Ingredients¾ cup buckwheat flour ¾ cup brown rice flour ½ cup almond meal (or hazelnut meal) 1 tablespoon ground flax seed 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon sea salt 1 large eggs, lightly beaten ¼ cup coconut oil (melted) 1/3 cup apple puree (sauce) 1/3 cup water 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2/3 cup real maple syrup 2 cups blueberries (or use other fresh berries) Make it like so....Heat the oven to 180 degrees C and line 1 standard-sized muffin pan with paper liners. In a large bowl, stir together the dry ingredients (buckwheat flour, rice flour, almond meal, flax-seed, baking powder, baking soda, sea salt and cinnamon) In a separate bowl, mix together the remaining ingredients (wet) but not the blueberries. Mix together the dry and wet ingredients until just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving. NotesThis is a modified version of the original from Megan Telpner, Academy of Culinary Nutrition. 3.1http://warmlynourished.com/blueberry-yummy-muffins/Patricia of Warmly Nourished Submit a Comment Cancel replyYou must be logged in to post a comment.